Hong Kong noodles are pan-fried to achieve a crispy and chewy texture, and they boast a smoky, savory flavor that can be customized with various ingredients. This versatile Cantonese noodle dish is ready in under 20 minutes.
During our time living in Hong Kong, our family would often indulge in a Dim Sum brunch on Saturdays in the heart of the harbor.
One of our regular orders was the Hong Kong noodles – crispy, chewy noodles paired with crunchy vegetables, creating a pleasurable experience. We loved everything about this famous Cantonese noodle style noodles.
If you enjoy Asian noodles, I highly recommend trying Jajangmyeona Korean dish featuring black bean noodles, and my ever-easy and delicious yaki udon. They are both delightful options that are sure to satisfy your noodle cravings.
What is Hong Kong noodles?
These noodles are known as Cantonese pan-fried noodles or See Yow Wong Chow Mein (鼓油王炒面) in Cantonese, meaning supreme soy sauce pan fried noodles. Hong Kong style egg noodles, either fresh or dried, are a must-have ingredient for this dish.
The stir-frying process creates crispy edges and chewy texture with a smoky flavor. The noodles are then stir-fried with crunchy vegetables and a flavor-packed sauce, with the option of adding meat.
It was one of our family’s favorite Chinese dishes and my kids couldn’t get enough. We refer to it as Hong Kong chow mein as it has a similar taste to chow mein found in US Chinese restaurants, but with a crispy texture and delectable flavor.
These Cantonese noodles can be customized easily to your liking, such as adding shrimp for a hearty meal or beef or chicken for more protein. You can also make it as vegetarian noodles by excluding meat.
The noodles
For this recipe, use Hong Kong style pan-fried noodles (or Hong Kong egg noodles), fresh or dried. They are thin yellow egg noodles and you can find them in the refrigerated section of Asian or Chinese markets. Before pan-frying, boil the noodles for 1-2 minutes according to the package directions.
Note that the same noodle section may contain “Hong Korean style wonton noodles,” but these are different noodles that you should use it for this recipe.
Difference between Chow mein, Lo mein, and pan-fried noodles
- Stir-fried Chow Mein noodles are much thicker and softer than pan-fried noodles since they are also egg noodles.
- Lo mein noodles are cooked separately from the other ingredients. Lo mein is a saucy dish while chow mein and pan-fried noodles are drier, with less liquid in the dish.
Ingredients needed
- Sauce Ingredients – You will need dark soy sauce, light soy sauceoyster sauce, sugar, sesame oil, and Shaoxing wine.
- Veggies — I used green onion, Asian chives, and mung bean sprouts to add savory flavor and a crunchy texture. You can substitute with other vegetables like cabbage, carrot, pepper, broccoli, baby corn, etc. for an added crunch.
- Oil – Use any vegetable oil to make this Cantonese fried noodles recipe.
- Protein — optional. I added shrimp. You can add chicken or beef as you prefer. To make a vegetarian version, omit animal protein and enjoy the noodles with vegetables, or add fried tofu cubes to increase the plant-based protein in the dish.
How to make Hong Kong noodles
Step 1. Cook Hong Kong pan fried noodles according to your package direction; usually about 1 minute for fresh noodles and 3 minutes for dried noodles in boiling water. Drain noodles.
Step 2. In a small bowl, combine the sauce ingredients and mix well.
Step 3. Stir fry onion and shrimp (if using) over high heat in 1 tablespoon of oil until the shrimp is fully cooked. Remove from the wok and set aside.
Step 4. Heat 1 tablespoon of oil in a wok over high heat. Add the noodles and spread on the bottom of wok. Sear the noodles for about 1-2 minutes while drizzling 1 more tablespoon of oil around the edges of the noodles to crisp them up.
Step 5. You will want to see the noodles turn golden crisp on the bottom and somewhat dry, then flip to the other side. Stir the noodles with kitchen tongs or chopsticks once you flip them and continue to stir-fry for another 1-2 minutes. Drizzle more oil if needed.
Step 6. Add the green onion, chives, mung bean sprouts, and toss to heat through. Add the shrimp & onion, and pour the sauce; toss for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent.
Tip: Ensure to cook the sprouts slightly while maintaining their crunchy texture. Do not overcook or they will become soggy and limp.
Serve immediately while hot. You can drizzle dashes of hot chili garlic sauce or sriracha sauce if you wish to add some heat.
Enjoy the slurping sound! It’s a sign of deliciousness.
Love anything noodles?
Try some of these easy and quick noodles dishes. These Asian noodle recipes take 30 minutes or less to put together.
Pan-Fried Hong Kong Noodles
These pan-fried Hong Kong noodles offer a crispy and chewy texture, along with a smoky and savory flavor that you can personalize with your favorite ingredients. This versatile Cantonese dish takes less than 20 minutes to prepare.
- 12 oz (340 g) Hong Kong pan fried noodles, or Hong Kong style egg noodles
- 1/2 onion, sliced
- 1 lb (450 g) shrimp, peeled
- 5 green onion, sliced
- 2 oz (56 g) Asian green chives, optional
- 7 oz (198 g) mung bean sprouts
-
Cook Hong Kong pan fried noodles according to your package direction; usually about 1 minute for fresh noodles and 3 minutes for dried noodles in boiling water. Drain noodles.
-
In a small bowl, combine the sauce ingredients and mix well.
-
Heat 1 tablespoon of oil and stir fry onion and shrimp (if using) until shrimp is fully cooked over high heat. Remove from the wok and set aside.
-
Heat 1 tablespoon of oil in a wok over high heat. Add the noodles and spread on the bottom of wok. Sear the noodles for about 1-2 minutes while drizzling 1 more tablespoon of oil around the edges of the noodles to crisp them up.
-
You will want to see the noodles turn golden crisp on the bottom and somewhat dry, then flip to the other side. Stir the noodles with kitchen tongs or chopsticks once you flip them and continue to stir-fry for another 1-2 minutes. Drizzle more oil if needed.
-
Add the green onion, chives, mung bean sprouts, and toss to heat through. Add the shrimp & onion, and pour the sauce; toss for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent.
-
Tip: You want the sprouts to be slightly cooked but still maintaining their crunchy texture. Do not overcook or they will become soggy and limp. Serve immediately while hot.
Calories: 494kcal, Carbohydrates: 68g, Protein: 38g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 254mg, Sodium: 617mg, Potassium: 700mg, Fiber: 5g, Sugar: 5g, Vitamin A: 830IU, Vitamin C: 19mg, Calcium: 139mg, Iron: 3mg
